Surface-displayed phenolic acid decarboxylase for increased vinylphenolic pyranoanthocyanins in blueberry wine-Reference-Cited by-同舟云学术

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Surface-displayed phenolic acid decarboxylase for increased vinylphenolic pyranoanthocyanins in blueberry wine

Published:2024 Issue: Volume:8 Page:100730
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Deng Huaili,Gu Qiuya,Yu Xiaobin,Zhou Jianli,Liu Xiaobo^ORCID

Publisher

Elsevier BV

Reference28 articles.

1. Production of pyranoanthocyanins using Escherichia coli co-cultures;Akdemir;Metab. Eng.,2019

2. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies;Benito;Food Chem.,2011

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

4. Production of recombinant proteins by yeast cells;Çelik;Biotechnol. Adv.,2012

5. Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives;De Freitas;Anal. Bioanal. Chem.,2011

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